Lemon Blueberry Pound Cake

Name: Lemon Blueberry Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup sour cream; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup fresh blueberries; Powdered sugar for dusting (optional)

Highlighted under: Sweet Temptations

I absolutely adore whipping up this Lemon Blueberry Pound Cake whenever I crave something fresh and zesty. The combination of tart lemons and sweet blueberries creates a vibrant flavor profile that is simply irresistible. I love serving this cake as a delightful dessert or a charming addition to my afternoon tea. With its dense, moist texture and bright flavors, it never fails to impress my family and friends. Plus, it’s incredibly easy to make, so I can whip it up any time I get a craving!

Created by

Chantel Rivers

Last updated on 2026-02-15T06:53:35.935Z

When I first experimented with this Lemon Blueberry Pound Cake, I knew I had to strike the perfect balance of flavors. After numerous tries, I discovered that combining freshly squeezed lemon juice with zest adds a bright note that brings the blueberries to life. The key is to fold in the blueberries gently to prevent them from breaking apart, ensuring each slice is packed with juicy bursts of fruit.

One tip I found particularly helpful is to chill the cake after it’s baked. This allows the flavors to meld beautifully, and the texture becomes even denser and more satisfying. Trust me, letting it sit for a few hours will elevate your cake to the next level!

Why You Will Love This Recipe
Bright and refreshing lemon flavor with bursts of juicy blueberries
Perfectly moist and tender crumb, ideal for any occasion
Easily adaptable – try adding nuts or a lemon glaze for extra flair

Baking Technique Tips

When preparing the batter for this Lemon Blueberry Pound Cake, it's essential to cream the butter and sugar until light and fluffy. This process incorporates air into the mixture, yielding a lighter texture in the final cake. Aim for about 3-5 minutes of mixing at medium speed. If you're using an electric mixer, keep an eye on the texture; it should appear pale in color and almost glossy before moving on to the next step.

To ensure even baking, it's important to have your ingredients at room temperature. Cold eggs or butter can lead to a dense cake. I recommend taking the butter and eggs out of the refrigerator at least 30 minutes before you start baking. This simple step can make a significant difference in achieving that perfectly moist crumb that we all love in a pound cake.

Ingredient Insights

Sour cream is a crucial element in this recipe, as it contributes to the moisture and richness of the cake. Its acidity also helps to tenderize the gluten in the flour, producing a softer texture. If you don't have sour cream on hand, you can substitute it with plain yogurt or even buttermilk, but be aware that using buttermilk may slightly alter the cake's structure.

The choice of blueberries is also vital for flavor and texture. Using fresh blueberries is recommended for their juiciness and vibrant flavor; however, if they're out of season, you can opt for frozen blueberries. Just make sure to do not thaw them beforehand, as this prevents the cake batter from turning blue, keeping the vibrant yellow color intact with delightful bursts of blueberry flavor.

Ingredients

Gather all the ingredients before you start baking, and ensure everything is at room temperature for the best results!

Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 cup sour cream
1/4 cup fresh lemon juice
1 tablespoon lemon zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
Powdered sugar for dusting (optional)

Make sure to carefully fold the blueberries into the batter to retain their shape.

Instructions

Before you begin, preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper.

Prepare the batter

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, lemon juice, and zest until combined.

Combine dry ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in blueberries

Gently fold in the fresh blueberries, being careful not to break them. Pour the batter into the prepared loaf pan and smooth the top.

Bake

Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.

Cool and serve

Let the cake cool completely before slicing. Dust with powdered sugar if desired, and serve with whipped cream or fresh fruit.

For best results, allow the cake to sit for a few hours before serving for improved flavor.

Pro Tips

For an extra zing, consider adding more lemon zest to the batter or drizzling a lemon glaze over the cooled cake.

Storage and Serving Suggestions

To store your Lemon Blueberry Pound Cake, keep it wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. If you want to extend its shelf life, consider freezing the cake. It freezes well for up to three months, but be sure to slice it before wrapping it individually for easier thawing later on. To thaw, simply place the slices in the refrigerator overnight or allow them to come to room temperature on the counter for about an hour.

Serving this cake can be done in a variety of ways. A light dusting of powdered sugar enhances the aesthetic appeal while adding a touch of sweetness. Pairing the cake with whipped cream or a scoop of vanilla ice cream brings an extra layer of indulgence. For an elevated experience, consider making a quick lemon glaze to drizzle on top, made with powdered sugar and lemon juice for added zing.

Variations and Customization

One of the best things about this Lemon Blueberry Pound Cake is its versatility. While the classic recipe is delightful as is, you can easily customize it. For a nutty crunch, consider folding in chopped walnuts or pecans along with the blueberries; they complement the flavors beautifully. If you're feeling adventurous, adding a teaspoon of vanilla extract or almond extract can provide a lovely aromatic twist that complements the fresh fruit and lemon zest.

If you're looking to reduce sugar, you can experiment with alternatives like coconut sugar or Stevia, although the cake's final texture and flavor may change slightly. Additionally, for a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, adjusting the quantity slightly since these blends often have different absorption rates.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter to prevent excess moisture.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week.

→ Can I make this cake in advance?

Absolutely! This cake tastes even better the next day, so feel free to make it a day ahead of your event.

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to three months.